I wanted to tell you all how dangerous dating can be- especially if you happen to be a teenager who enjoys record hops. Apparently it can be lethal (most notably in Texas as can be seen from this live footage from last week). Think of this as my PSA for the day and let this be a warning to you...
So, instead of going out on Valentine's Day (on a "date"), you should stay in and have a bunch of people over as in- "Hey, it's Valentine's Day. Let's have a group dinner because it's a lot more fun anyway."
This dessert looks really fancy, but in my opinion it's actually pretty easy to make. It just takes a little time. Also, although it officially says it serves 8 it could very easily go for 12 in my opinion. And if you're concerned about your New Year's resolutions after this, go out for a run.
The recipe actually came from amazon.com a while ago, but I just recently pulled it out to give it a try. I was browsing cookbooks and there were some "exclusive" recipes that went with Pastry: Savory & Sweet by Michel Roux. No, I did not end up buying the book. I've sort of stopped buying cookbooks- for now, anyway.
The recipe for pate sucree (crust) makes double what you need. And so, you'll have a second one in the fridge or freezer when you need it. It's like money in the bank.
The other thing is that my tart pan is actually 9 inches, and things have turned out fine each time I've made it.
If you are unaware of "blind baking" technique you need to have dried beans or pie weights as well as some foil or parchment paper. Place the foil in the unbaked crust, pour in the beans, and bake. Remove according to the recipe, etc. You can save the beans for future pie and tart shells. It is not recommended to try to eat them though- I think they're pretty much destroyed by the heat in the oven and would be awful to eat.
You definitely don't NEED the mint- you could just go with the raspberries OR save the mint for garnishing. I think I actually would prefer it sans mint... with mint reserved for garnish.
Oh, and I don't plan on just doing sweets on this blog! Maybe I'm on this kick because it's just the season for things like this?